No Bake Paleo Chocolate Pecan Bars (Vegan, Paleo, Gluten Free, Dairy-Free)

image credit beamingbaker

INGREDIENTS
Pecan Layer

1. 5–7 Medjool dates, pitted (½ cup, packed)
2. ½ cup unsalted, natural almond butter
3. 1 ½ cups unsalted pecan halves, divided
4. 1 teaspoon pure vanilla extract
5. ¼ teaspoon salt (optional)

Chocolate Layer

1. ½ cup vegan chocolate chips
2. ¼ cup + 1 tablespoon unsalted, natural almond butter
3. Topping
4. ¼ cup chopped pecans

INSTRUCTIONS

1. Line an 8-inch square baking pan with parchment paper, greased foil or wax paper. Set aside.
2. Make the pecan layer: Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive, sticky and crumbly mixture, like chunks of wet sand/dough. This will take about a minute. Scrape down the sides of the processor as needed.
3. Add in 1 cup pecans, vanilla and salt. Blend until the pecans are fully-incorporated and you get a soft, crumbly mixture. It’s ready when you can pinch the mixture between your fingers and it holds together. Add in remaining ½ cup pecans. Pulse just a few times until incorporated and pecans are chopped, with medium-small pieces still visible.
4. Pour this mixture into the prepared baking pan. Press down and smooth into an tightly-packed, even layer.
5. Make the chocolate layer: Use the double boiler method or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients (1/2 cup chocolate chips and ¼ cup + 1 tablespoon almond butter). Heat in 20-second increments until softened and melted. Stir until smooth.
6. Pour this chocolate mixture over the pecan bars. Using a rubber spatula, smooth into an even layer. Sprinkle ¼ cup chopped pecans evenly over the bars. Press pecans gently into the chocolate layer.
7. Freeze for 20-30 minutes. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below.

adapted from beamingbaker

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